The Grill and BBQ thread

#2,676
#2,676
kentucky sucks said:
I need some help! I came home from work today and my wife had a prime rib going on the Traeger. She said "happy Valentine's Day!" And I said to myself "oh crap the jig is up". When I thanked her for dinner she said "it was super easy". Can you believe this poo?!?!? I'll never get out of another shopping trip again.
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Plan a fishing day-trip (or other suitable manly outing) and tell her you bought some baby backs for her to throw on the Trager while you're gone - since it's so easy. Then give her a printout of the 3-2-1 method.

Hopefully, that will keep her off the Traeger for a while...

Other than that, you're on your own...up to you to decide if she can keep FB/Twitter/Instagram/etc accounts.

The freedom of Real Mankind may rest on your shoulders...

Good luck and GBO!
 
#2,677
#2,677
kentucky sucks said:
I need some help! I came home from work today and my wife had a prime rib going on the Traeger. She said "happy Valentine's Day!" And I said to myself "oh crap the jig is up". When I thanked her for dinner she said "it was super easy". Can you believe this poo?!?!? I'll never get out of another shopping trip again.
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Tell her to make sure Bobby Flay hangs around long enough next time for you to meet him at least.
 
#2,678
#2,678
VolMax said:
Plan a fishing day-trip (or other suitable manly outing) and tell her you bought some baby backs for her to throw on the Trager while you're gone - since it's so easy. Then give her a printout of the 3-2-1 method.

Hopefully, that will keep her off the Traeger for a while...

Other than that, you're on your own...up to you to decide if she can keep FB/Twitter/Instagram/etc accounts.

The freedom of Real Mankind may rest on your shoulders...

Good luck and GBO!
Click to expand...
I've got this. 3,2,1 it is.
 
#2,679
#2,679
Coug said:
Tell her to make sure Bobby Flay hangs around long enough next time for you to meet him at least.
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I'll tell you what. She pretty much nailed the prime rib. I'd believe ole Bobby made it up himself. I made a horseradish sauce out of sour cream, horseradish, Worcester sauce, and Dijon mustard that turned out pretty good.
 
#2,680
#2,680
InVOLuntary said:
Do you just remove the casing and then smoke?
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If by casing you mean red wrapper then yes. If you mean casing as in sausage casing then no. Put another way, if it's part of the sausage it stays, if it's a wrapper that was added then yes (obviously).

I smeared Parkay margarine on it so the rub would adhere. Some people use mustard but I don't like mustard. Honestly I'm not sure if the rub added much.

The scoring lets the smoke get in deeper but most of the meat is not smoke flavored.
 
#2,681
#2,681
volinbham said:
If by casing you mean red wrapper then yes. If you mean casing as in sausage casing then no. Put another way, if it's part of the sausage it stays, if it's a wrapper that was added then yes (obviously).

I smeared Parkay margarine on it so the rub would adhere. Some people use mustard but I don't like mustard. Honestly I'm not sure if the rub added much.

The scoring lets the smoke get in deeper but most of the meat is not smoke flavored.
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Yes, the plastic casing on the outside. So you did score it? How often.
 
#2,682
#2,682
kentucky sucks said:
I need some help! I came home from work today and my wife had a prime rib going on the Traeger. She said "happy Valentine's Day!" And I said to myself "oh crap the jig is up". When I thanked her for dinner she said "it was super easy". Can you believe this poo?!?!? I'll never get out of another shopping trip again.
Click to expand...

I suggest put an alarm on the Traeger. :)
 
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#2,686
#2,686
Did some smoked chicken breast Sunday. Bone-in, skinless. Regular do all (BBQ) rub on one, Greek seasoning on the other. In-direct on the Weber with the pellet tray providing the smoke. About 1 hour (at 275ish) to 145-50 then cranked the heat to finish. Sweet Baby Ray's Hot and Sweet on the BBQ ones and Pineapple/Habanero on the other to finish them off.

Came out great - definitely will do this method again. Not too much smoke, not dry.
 
#2,688
#2,688
volinbham said:
Did some smoked chicken breast Sunday. Bone-in, skinless. Regular do all (BBQ) rub on one, Greek seasoning on the other. In-direct on the Weber with the pellet tray providing the smoke. About 1 hour (at 275ish) to 145-50 then cranked the heat to finish. Sweet Baby Ray's Hot and Sweet on the BBQ ones and Pineapple/Habanero on the other to finish them off.

Came out great - definitely will do this method again. Not too much smoke, not dry.
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Do you brine your chicken breasts?

I did once last year and they were so juicy my wife didn't like them...said she didn't think they were done.
 
#2,689
#2,689
VolMax said:
Do you brine your chicken breasts?

I did once last year and they were so juicy my wife didn't like them...said she didn't think they were done.
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Didn't this time - kinda a last minute situation. Gave'em about an hour with the rub on prior to cooking.
 
#2,690
#2,690
volinbham said:
Definitely need to get a better torch to light the pellet tray. PITA with the little kitchen torch I have.
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Are you using one of those handheld butane clickers?
Metro-Fulfillment-Home-Kitchen-Chefs-Torch-Featuring-Fuel-Gauge.jpg


Seriously, Benzomatic is the way to go.
https://www.google.com/shopping/pro...3368720&lsft=gclid:CP27muShyNICFRO1wAod0bkMyw
 
#2,692
#2,692
This stuff's pretty good - chopped up some of my left over chicken, put in the skillet with a drizzle of EVOO and this stuff.

50326261
 
#2,693
#2,693
9682-albums107-picture5798.jpg


Resting prime filets from Fresh Market last night. 2" thick, combined weight was just under 15 ounces. Pulled them from the grill @ 110º. Dang near perfectly cooked...so good I didn't want the distraction of taking another picture.

Told the wife I made them for her for Women's Day. She said she didn't know what that was but was happy to eat the steak. Got me a ton of good will and a fantastic steak for dinner.
 
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#2,696
#2,696
Latest attempts. Jerk Chicken smoked with Pecan wood served in Naan (from Costco) with a Jerk Ailoi (essentially mayo with Jerk rub). Then I grilled some Greek Lamb (loin) Chops with a green sauce of mint and basil. Couldn't have been happier with the results.
 

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#2,698
#2,698
VolMax said:
9682-albums107-picture5798.jpg


Resting prime filets from Fresh Market last night. 2" thick, combined weight was just under 15 ounces. Pulled them from the grill @ 110º. Dang near perfectly cooked...so good I didn't want the distraction of taking another picture.

Told the wife I made them for her for Women's Day. She said she didn't know what that was but was happy to eat the steak. Got me a ton of good will and a fantastic steak for dinner.
Click to expand...

Jealous, that looks perfect. :good!:
 
#2,699
#2,699
cali_vol said:
Latest attempts. Jerk Chicken smoked with Pecan wood served in Naan (from Costco) with a Jerk Ailoi (essentially mayo with Jerk rub). Then I grilled some Greek Lamb (loin) Chops with a green sauce of mint and basil. Couldn't have been happier with the results.
Click to expand...

Been enjoying your Facebook blog :hi:
 
#2,700
#2,700
5 nights of chicken - ready for some other meat! I ate those chicken breasts the regular way, in tacos and last night in stir fry. All meals were outstanding but a man can only take so much chicken.
 
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